With chili, corn, lime, cilantro and avocado, this recipe is a delight for the senses. Quinoa provides an alkalizing complete protein and crunchy texture.

Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced or crushed
  • 2 cups quinoa, uncooked
  • 2 cups vegetable broth
  • (2) 15 oz cans black beans, drained
  • (2) 15 oz cans fire-roasted chopped tomatoes
  • 2 cups frozen corn, thawed and drained well
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 medium avocado, chopped
  • 1 medium lime, juiced
  • 4 tablespoon cilantro, minced
  • 1 small jalapeno pepper, minced well (optional)

Directions:

 

1) Heat olive oil in a large pot over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1 minute.

 

2) Stir in quinoa, broth, beans, tomatoes, corn and spices. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

 

3) Mix in lime juice and cilantro. Top each serving with chopped avocado and enjoy.

 

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